Recipe by Gingerbee
First published in 1901 in The Boston Cooking School Cookbook. It is a traditional sponge to fill with a light mousse or filling of choice.
Top Review by Baby Kato
I love sponge cake, so was happy to try this recipe. It has a lovely flavor, but the cooking time listed was too long. My cake turned out to be hard and dry. I cooked it in my gas oven in an angel cake pan at 325 for the alotted hour. I filled it with cool whip, lemon custard and raspberry sauce to try and help the dryness but it didn't work. I will try this again but cook it less time.
- 5 egg whites
- 1 tablespoon lemon juice or 1 tablespoon vinegar
- 5 egg yolks
- 1 grated lemon, rind of
- 1 cup sugar
- 1 cup flour, sifted 4 times
- 1⁄4 teaspoon salt
Directions See How It's Made
- Measure all ingredients.
- Sift sugar through fine sifter one to four times before measuring.
- Sift flour once before measuring.
- Separate yolks and whites of eggs.
- They will beat easily if at room temperature.
- Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
- It is unnecessary to wash beater before beating yolks.
- Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
- Add lemon rind.
- Beat in remaining sugar.
- Combine yolks and whites and fold together with spoon until mixture is even.
- Mix and sift remaining dry ingredients and cut and fold into egg mixture.
- Do not beat after adding flour, to avoid breaking air bubbles.
- Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
- Cut through mixture several times to break large air bubbles.
- Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
- Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
- Invert on wire cooler and let stand until cold.
- Loosen with spatula or knife.